Cooling Solutions and Compositions for Rapid Chilling Foods and Beverages and Methods of Making

ABSTRACT

Cooling solutions and liquid compositions for rapid chilling of foods, desserts and beverages and methods and processes for making the cooling solutions and compositions, where the solutions and liquid compositions are chilled in a refrigerated holding tank until a set temperature is reached followed by moving covered foods, desserts and containers holding beverages that are immersed into the tank, and subsequently evenly chilled to a selected temperature. Precisely controlled and evenly distributed temperature (within a few degrees Fahrenheit) can be obtained within the novel cooling solution and liquid composition.

This application is a Continuation-In-Part of U.S. patent applicationSer. No. 14/298,117 filed Jun. 6, 2014, which claims the benefit ofpriority to U.S. Provisional Application Ser. No. 61/966,106 filed Feb.18, 2014, and this application is a Continuation-In-Part of U.S. patentapplication Ser. No. 14/163,063 filed Jan. 24, 2014. The entiredisclosure of each of the applications listed in this paragraph areincorporated herein by specific reference thereto.

FIELD OF INVENTION

This invention relates to cooling solutions, and in particular tocooling solutions and liquid compositions for rapid chilling of foods,desserts and beverages and methods and processes for making the coolingsolutions and compositions, where the solutions and liquid compositionsare chilled in a refrigerated holding tank until a set temperature isreached followed by moving covered foods, desserts and containersholding beverages that are immersed into the tank, and subsequentlyevenly chilled to a selected temperature.

BACKGROUND AND PRIOR ART

Packaged-ice, such as different weights of bagged ice has been popularto be used in portable coolers to chill canned and bottled beverages.Packaged-ice has generally become standardized over the past decadeswith a few popular sizes in the U.S. and around the world dominating thesales. For example, the 10 lb bag of packaged-ice is the most popularretail version of packaged-ice in the U.S., followed in descendingpopularity by 20 lb, 8 lb, 7 lb and 5 lb bags of packaged-ice.

In Canada, the United Kingdom(UK), and other European countries, otherstandard sizes such as but not limited to 6 lb (2.7 kg), and 26.5 lb (12kg) are also very popular forms of packaged-ice.

The bags of packaged-ice generally comprise loose ice cubes, chips andthe like, that are frozen fresh water. The standard use of the bags ofice is having the consumer place the bag(s) loosely in coolercontainers, and then adding canned and/or bottled beverages, such assodas, waters to the coolers containing the packaged-ice.

Due to the melting properties of the fresh-water ice, canned and bottledbeverages placed in ice cannot be chilled below 32 degrees Fahrenheitfor any significant length of time, which is the known general freezingpoint.

Over the years, the addition of ice-melters such as salt have been knownto be used to lower the melting point of fresh-water ice. Forms of usingsalt have included sprinkling loose salt on packed-ice in a cooler toproduce lower temperatures for certain canned and bottled beveragesplaced inside. Sprinkling salt has been tried with beer, since beer willnot freeze at 32 degrees due to its alcohol content. However, the use ofsprinkling loose salt has problems.

Due to the uneven spread of salt on ice, it is impossible to know orcontrol precisely the resulting temperate below 32 degrees on variousice-cubes in the cooler obtained by sprinkling of salt. Salt sprinklinghas inevitably resulted in some of the beverages “freezing hard” whileothers remain liquid and sometimes at temperatures above 32 degrees. Assuch, the spreading of salt or other ice-melters on packaged-ice in acooler to obtain colder temperatures than 32 degrees is an impracticalmethod to know and control precisely the resulting temperature ofice-cubes in a cooler environment.

Some recent trends in custom cold beverage creation at home and atcommercial establishments rely on traditional refrigeration and/orplacing ice inside the beverage to obtain cold temperatures. At homecustom beverage creating devices such as SODASTREAM® by Soda-Club (CO2)Atlantic GmbH, and KEURIG COLD™ by Keurig Green Mountain Inc. each relyon one of these traditional methods for cooling, and each of thesedevices having significant drawbacks.

Traditional refrigeration offers a relatively slow and inefficientmethod of cooling, requiring hours to obtain approximately 40 F drinkingtemperatures.

Placing ice inside a beverage, while providing very rapid cooling and‘ice-cold’ temperature, has the drawbacks of; 1) watered-down flavoring,2) introducing impurities, and 3) causing premature de-carbonation ofcarbonated beverages.

The non-traditional method of cooling canned and bottled beveragesrapidly by spinning then on their longitudinal axis while the can orbottle is in contact with ice or ‘ice-cold’ liquid (usually fresh waterat or near approximately 32 deg-F) has also been attempted. See forexample, U.S. Pat. No. 5,505,054 to Loibl et al. This patent describes arapid beverage cooling method and device that attempts to reducebeverage cooling times from hours to close to a minute without puttingice in the beverage.

It has been known for many years that alcoholic and non-alcoholicbottled and canned beverages of all varieties, including bottled water,can be super cooled below 32 deg-F while remaining liquid for shortperiods of time. What is not generally known is how to cool thesebeverages rapidly to precise super cooled temperatures which allow forenjoyable ‘slush-on-demand’ drinking experiences while preventingunwanted or premature freezing which can result in undesirable effectssuch as 1) premature foaming or release of carbonation in an undesirableway, and 2) hard frozen or ‘chunky’ frozen beverages which are difficultto consume.

The prior art does not supercool beverages below 32-degrees and/or belowtheir own freezing point while keeping them in a liquid state to allowfor previously impossible beverages, such as creating instant milkshakesfrom super cooled milk beverages and creating instant smoothies fromsuper cooled fruit and vegetable juices without using chopped-iceinserted into the liquid drink.

The prior art does not allow for precision temperature control at belowfreezing temperatures required to produce the desired effects rapidlyand make them sustainable over periods of time.

Thus, the need exists for solutions to the above problems with the priorart.

SUMMARY OF THE INVENTION

A primary objective of the present invention is to provide coolingsolutions and liquid compositions for rapid chilling of foods, dessertsand beverages where the solutions and liquid compositions are chilled ina refrigerated holding tank until a set temperature is reached followedby moving covered foods, desserts and containers holding beverages to beimmersed in the tanks, and subsequently chilled to a selectedtemperature in a short time spans.

A secondary objective of the present invention is to provide methods andprocesses for making the cooling solutions and compositions, where thesolutions and liquid compositions are chilled in a refrigerated holdingtank until a set temperature is reached followed by moving coveredfoods, desserts and containers holding beverages to be immersed into thetank, and subsequently chilled to a selected temperature in a short timespan.

A third objective of the present invention is to provide coolingsolutions and liquid compositions for evenly chilling of foods, dessertsand beverages and methods and processes for making the cooling solutionsand compositions, where the solutions and liquid compositions arechilled in a refrigerated holding tank until a set temperature isreached followed by moving covered foods, desserts and containersholding beverages that are immersed into the tank, and subsequentlyevenly chilled to a selected temperature.

A fourth objective of the present invention is to provide coolingsolutions and liquid compositions for rapid chilling of foods, dessertsand beverages and methods and processes for making the cooling solutionsand compositions, where the solutions and liquid compositions arechilled in a refrigerated holding tank until a set temperature isreached followed by moving covered foods, desserts and containersholding beverages that are immersed into the tank, and subsequentlychilled to a selected temperature to allow for enjoyable‘slush-on-demand’ drinking experiences while preventing unwanted orpremature freezing which can result in undesirable effects such as 1)premature foaming or release of carbonation in an undesirable way, and2) hard frozen or ‘chunky’ frozen beverages which are difficult toconsume.

A fifth objective of the present invention is to provide coolingsolutions and liquid compositions for rapid chilling of foods, dessertsand beverages and methods and processes for making the cooling solutionsand compositions, where the solutions and liquid compositions arechilled in a refrigerated holding tank until a set temperature isreached followed by moving covered foods, desserts and containersholding beverages that are immersed into the tank for keeping thebeverages, foods and desserts chilled for extended lengths oftime(greater than approximately 12 to approximately 24 hours) withoutusing an external power supply source such as electricity or fuel, belowfreezing. The extended periods of time are beneficial for transportingfood, dessert and beverage items that take a long time to transport.

A liquid composition for use with rapidly chilling beverage containers,can include or can consist of deionized water, magnesium chloride,magnesium citrate, and vegetable glycerin, wherein the composition isuseful as pre-chilled liquid mixture for rapidly chilling beveragecontainers.

The liquid composition of claim 1, can include a taste modifier, thatcan include Stevia RebA Aspartane.

The liquid composition can include a defoamer concentrator, that caninclude xiameter.

The liquid composition can include approximately 60% to approximately80% deionized water, approximately 10% to approximately 30% magnesiumchloride, less than approximately 1% magnesium citrate, and less thanapproximately 5% vegetable glycerin.

The liquid composition can include approximately 70% to approximately80% deionized water, approximately 15% to approximately 25% magnesiumchloride, less than approximately 0.5% magnesium citrate, and less thanapproximately 2.5% vegetable glycerin.

The liquid composition can include approximately 78.9476 deionizedwater, approximately 20.6064 magnesium chloride, less than approximately0.0310% magnesium citrate, and less than approximately 1.2214% vegetableglycerin.

The liquid composition can include less than approximately 5% tastemodifier, and less than approximately 5% defoamer concentrator.

The liquid composition can include less than approximately 2.5% tastemodifier, and less than approximately 2.5% defoamer concentrator.

A method of mixing a chilling coolant for beverage containers, caninclude the steps of providing a first vessel, adding a first batch ofdeionized water to the first vessel, mixing magnesium chloride with thedeionized water to form a first homogenous mixture, allowing the firsthomogenous mixture to de-aerate in the main vessel, providing a secondvessel, adding a second batch of deionized water to the second vessel,heating and mixing the deionized water in the second vessel. mixingmagnesium citrate into the second vessel to form a second homogenousmixture, allowing the second homogenous mixture to de-aerate in thesecond vessel and mixing the second homogenous mixture and the firsthomogenous mixture together until the two mixtures are homogenous in acombined mixture.

The method can include the steps of mixing additional materials into thecombined mixture, and allowing the combined mixture mixed with the addedaddition materials to de-aerate and cool to room temperature.

The additional materials can be selected from at least one of a tastemodifier and a defoamer concentrator.

The taste modifier can include Stevia RebA Aspartane. The defoamerconcentrator can include xiameter.

Further objects and advantages of this invention will be apparent fromthe following detailed description of the presently preferredembodiments which are illustrated schematically in the accompanyingdrawings.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a flow chart showing the overall steps for making the novelsolution and composition.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

Before explaining the disclosed embodiments of the present invention indetail it is to be understood that the invention is not limited in itsapplications to the details of the particular arrangements shown sincethe invention is capable of other embodiments. Also, the terminologyused herein is for the purpose of description and not of limitation.

In the Summary above and in the Detailed Description of PreferredEmbodiments and in the accompanying drawings, reference is made toparticular features (including method steps) of the invention. It is tobe understood that the disclosure of the invention in this specificationincludes all possible combinations of such particular features. Forexample, where a particular feature is disclosed in the context of aparticular aspect or embodiment of the invention, that feature can alsobe used, to the extent possible, in combination with and/or in thecontext of other particular aspects and embodiments of the invention,and in the invention generally.

In this section, some embodiments of the invention will be describedmore fully with reference to the accompanying drawings, in whichpreferred embodiments of the invention are shown. This invention may,however, be embodied in many different forms and should not be construedas limited to the embodiments set forth herein. Rather, theseembodiments are provided so that this disclosure will be thorough andcomplete, and will convey the scope of the invention to those skilled inthe art. Like numbers refer to like elements throughout, and primenotation is used to indicate similar elements in alternativeembodiments.

The present invention will now be described more fully hereinafter withreference to the accompanying drawings, in which preferred embodimentsof the invention are shown. Unless otherwise defined, technical andscientific terms used herein have the same meaning as commonlyunderstood by one of ordinary skill in the art to which this inventionpertains. Although methods and materials similar or equivalent to thosedescribed herein can be used in the practice or testing of the presentinvention, suitable methods and materials are described below.

Any publications, patent applications, patents, and other referencesmentioned herein are incorporated by reference in their entirety. Incase of conflict, the present specification, including any definitions,will control. In addition, the materials, methods and examples given areillustrative in nature only and not intended to be limiting.Accordingly, this invention may be embodied in many different forms andshould not be construed as limited to the illustrated embodiments setforth herein. Rather, these illustrated embodiments are provided solelyfor exemplary purposes so that this disclosure will be thorough andcomplete, and will fully convey the scope of the invention to thoseskilled in the art. Other features and advantages of the invention willbe apparent from the following detailed description and from the claims.

The subject application is a Continuation-In-Part of U.S. patentapplication Ser. No. 14/298,117 filed Jun. 6, 2014, which claims thebenefit of priority to U.S. Provisional Application Ser. No. 61/966,106filed Feb. 18, 2014, and this application is a Continuation-In-Part ofU.S. patent application Ser. No. 14/163,063 filed Jan. 24, 2014. Theentire disclosure of each of the applications listed in this paragraphare incorporated herein by specific reference thereto.

The novel invention can be used as the cooling liquid medium referencedin U.S. Patent Application Serial No. U.S. patent application Ser. No.14/298,117 filed Jun. 6, 2014, which claims the benefit of priority toU.S. Provisional Application Ser. No. 61/966,106 filed Feb. 18, 2014.

In a preferred embodiment, the novel chilling solutions and liquidcompositions can be used in a tank that has been chilled to betweenapproximately −40 F to approximately +30 F. Cooling of the tank can bedone with refrigerators shown and described in reference to U.S. PatentApplication Serial No. U.S. patent application Ser. No. 14/298,117 filedJun. 6, 2014, which claims the benefit of priority to U.S. ProvisionalApplication Ser. No. 61/966,106 filed Feb. 18, 2014, which are bothincorporate by reference in their entirety.

TABLE 1 provides the novel components and amounts of the liquid solutionand composition that can be used.

Component Broad Range Narrow Range Preferred % DI Approx. 60 to Approx.70 to 78.9476 (deionized) approx. 80% approx. 80 Water MgCl2 Approx. 10to Approx. 15 to 20.6064% Magnesium Approx. 30% approx. 25% chlorideMagnesium <approx. 1% <approx. 0.5%  0.0310% Citrate Vegetable <approx.5% <approx. 2.5%  1.2214% glycerin Taste <approx. 5% <2.5%     0%Modifier Defoamer <approx. 5% <approx. 2.5%     0% Concentrator

Referring to TABLE 1, the taste modifier can include but is not limitedto stevia RebA Aspartane, monk fruit, dextrose, maltodextrin and thelike.

The defoamer concentrator can include but is not limited to xiameter,and the like. Other types of defoamer concentrators can include but arenot limited to anti-foam emulsion food grade concentrators, and siliconbased defoamer concentrators, such as water and a surfactant (forexample, nonethythoxy) or nonionic surfactant.

FIG. 1 is a flow chart showing the overall steps for making the novelsolution and composition. The invention can start with a large mainvessel type container 10 and a side vessel container.

Starting with the main vessel 10, approximately 66.67% (⅔) of an totalbatch of deionized water 12 can poured into the main vessel 10. Next, apercent of magnesium chloride (as referenced in Table 10) 14 can beadded slowly into the main vessel with vigorous mixing until the mixedsolution becomes homogenous. For example, for a batch of up toapproximately 1,000 pounds, it can take up to approximately 15 minutesto approximately 30 minutes time to mix.

After a homogenous mixture is achieved, the mixing is stopped and themixture is allowed time to de-aerate 16. For example, for a batch of upto approximately 1,000 pounds, it can take up to approximately 30minutes up to approximately 90 minutes to de-aerate.

In a side vessel 20, approximately ⅓ (33.33%) of a total batch ofdeionized water 22 is poured into the side vessel 20. The side vessel 20is then heated to approximately 125 F while mixing vigorously 24. Forexample, for a batch of up to approximately 1,000 pounds, it can take upto approximately 30 minutes up to approximately 60 minutes to heat.

Next, a percent of magnesium citrate (see Table 1) is mixed in andcontinued to be mixed until the mixture becomes homogeneous 26. Forexample, for a batch of up to approximately 1,000 pounds, it can take upto approximately 30 minutes up to approximately 60 minutes to mix.

After a homogenous mixture is achieved, the mixing is stopped and themixture is allowed time to de-aerate 28. For example, for a batch of upto approximately 1,000 pounds, it can take up to approximately 30minutes up to approximately 90 minutes to de-aerate.

The de-aerated solution is then added to the main vessel 30.

While mixing vigorously, the side vessel solution is added to the mainvessel 10 and continued to be mixed until the mixture becomes homogenous32. For example, for a batch of up to approximately 1,000 pounds, it cantake up to approximately 60 minutes up to approximately 60 minutes tomix.

While mixing moderately (light mixing without creating a vortex), theremaining raw materials (such as vegetable glycerin, defoamerconcentrator and a taste modifier can be added in this order),referenced in TABLE 1 is added in order allowing a dwell mix timebetween each addition 34. The dwell mix time between adding each rawmaterial can be approximately 5 to approximately 10 minutes. Forexample, for a batch of up to approximately 1,000 pounds, it can take upto approximately 45 minutes up to approximately 60 minutes to mixmoderately.

Next, mixing is stopped, and the solution in the main vessel 10 isallowed to de-aerate and cool to room temperature 36. For example, for abatch of up to approximately 1,000 pounds, it can take up toapproximately 120 minutes up to approximately 180 minutes to de-aerate.

The final step 38 is to pump or drain the solution to a sterile/FG (foodgrade) holding tank to be used later.

Referring to the above steps for small batches of less thanapproximately 1,000 pounds, mixing can be done by hand paddle or stirrod. For larger batches, mixing can be done by a powered food grademixer.

For a total batch of approximately 3 gallons, one can start withapproximately 2 gallons of deionized water in main vessel 10, and startwith approximately 1 gallon of deionized water in side vessel 20.

In a preferred embodiment, a batch of the novel solution, can bepre-chilled in a refrigerator until a temperature of approximately 32 Fto approximately 50 F Is achieved.

A refrigerated holding tank such as a refrigerator container can have atemperature of between negative 40 F to 30 F, and not above this amountfor vortex immersions.

The batch can be cooled for up to approximately 12 hours.

Next, beverage containers can be immersed into the chilled liquidsolution, and rapidly chilled using techniques described for example, inU.S. patent application Ser. No. 14/298,117 filed Jun. 6, 2014, whichclaims the benefit of priority to U.S. Provisional Application Ser. No.61/966,106 filed Feb. 18, 2014. Such techniques can includealternatively rapid spinning the beverage containers in differentdirections.

For example, starting at a room temperature of approximately 75 F(approximately 24.0 C) using a prototype of a preferred embodiment ofthe present invention rotating at up to approximately 2500 rpm (whichcan include over approximately 2500 rpm) and switching directions every0.65 seconds (which can include approximately 0.65 seconds). The termapproximately can include +/−10%.

With the pre-chilled solution, the beverage containers can be rapidlychilled to temperatures of approximately 10 F to approximately 34 F, orevenly be slightly chilled to below room temperature to approximately 60F.

The contents can be chilled to these low temperatures in seconds.

The invention can be used with various types of beverage containers,such as but not limited to canned and bottled beverages (between 8 oz,12 oz and 16 oz). The bottles can include glass as well as plasticbottles. The cans can include aluminum cans, and the like.

The beverage containers can also include larger beverage containers,such as but not limited to 48 oz, 1 gallon, two gallons, 1 liter, 1.5liters and 3 liter plastic and glass bottles, and the like.

The contents of the beverage containers can include carbonatedbeverages, such as soda pop, beer, and the like, as well as any type ofuncarbonized beverage, such as but not limited to fruit juices, flavoredwaters, alcohol and non-alcoholic drinks, and the like.

Optional buffering additives, can also be used in the solution, such asbut not limited to vegetable derivatives, such as vegetable glycerin orvegetable glycerol, food coloring, propylene glycol, flavorings,sweeteners, and the like, and any combinations thereof.

In addition, an optional deterrent additive(s) such as but not limitedto Alum, extract of Lemon, orange, lime, and other strong citrus orpepper, or bitter cherries, and the like, and any combination thereof,can be added to act as a pet and child deterrent and safety agent inorder to prevent ingestion of significant quantities which may proveharmful in selected applications for children, elderly, pets, and thelike.

Products such as store bought ice cream (in pint, quart, ½ gallon sizes,and the like) can stay at approximately 6 to approximately 9 F in a softemulsion state perfect for consumption (though not in a soft servestate). The state can be between a not melted state and a not frozenhard state. The products that as store bought ice cream can be kept in aconsistent emulsion state in most outdoor temperature settings betweenapproximately 60 F to approximately 90 F for approximately 8 toapproximately 12 hours or longer depending on the type of cooler andamount of ice used with the aqueous solution.

The chilled beer (or other beverages) submerged in the SWIM will remainat optimal temperatures for 8 to 12 hours or more. The beer will remainin a liquid state near or slightly below (or above) it's freezing pointwithout freezing hard, and at up to 10 degrees below the freezing pointof water (32 F). This temperature provides an optimal crispness andflavor as well as allowing the beverage to remain colder, longer duringconsumption. The temperatures of 22 F to 24 F are not generally lowenough to cause the beer to ‘slush’ (nucleate) when opened, therebyproviding the lowest possible liquid drinking temperatures for beer.

Desert products can be used with the invention, such as but not limitedto store bought ice cream, gelatos, popsicles (frozen or unfrozen)submersed in the pre-chilled solution.

The term “approximately” or “approx.” can include +/−10 percent of thenumber adjacent to the term.

Although the invention references desserts such as ice-cream, othertypes of edible foods can be used, such as but not limited frozenyogurt, sorbet, sherbet, ice milk, smoothies, milk shakes, and the like,which prevents melting or hard freezing of the foods. Other types offoods can be used with the invention, such as but not limited to fish,meat, poultry, and the like.

While the invention has been described, disclosed, illustrated and shownin various terms of certain embodiments or modifications which it haspresumed in practice, the scope of the invention is not intended to be,nor should it be deemed to be, limited thereby and such othermodifications or embodiments as may be suggested by the teachings hereinare particularly reserved especially as they fall within the breadth andscope of the claims here appended.

We claim:
 1. A liquid composition for use with rapidly chilling beveragecontainers, comprising: deionized water; magnesium chloride; magnesiumcitrate; and vegetable glycerin, wherein the composition is useful aspre-chilled liquid mixture for rapidly chilling beverage containers. 2.The liquid composition of claim 1, further comprising: a taste modifier.3. The liquid composition of claim 2, wherein the taste modifier SteviaRebA Aspartane.
 4. The liquid composition of claim 1, furthercomprising: a defoamer concentrator.
 5. The liquid composition of claim4, wherein the defoamer concentrator includes xiameter.
 6. The liquidcomposition of claim 2, further comprising: a defoamer concentrator. 7.The liquid composition of claim 6, wherein the taste modifier includesStevia RebA Aspartane, and the defoamer concentrator includes xiameter.8. The liquid composition of claim 1, further comprising: approximately60% to approximately 80% deionized water; approximately 10% toapproximately 30% magnesium chloride; less than approximately 1%magnesium citrate; and less than approximately 5% vegetable glycerin. 9.The liquid composition of claim 8, further comprising: approximately 70%to approximately 80% deionized water; approximately 15% to approximately25% magnesium chloride; less than approximately 0.5% magnesium citrate;and less than approximately 2.5% vegetable glycerin.
 10. The liquidcomposition of claim 9, further comprising: approximately 78.9476deionized water; approximately 20.6064 magnesium chloride; less thanapproximately 0.0310% magnesium citrate; and less than approximately1.2214% vegetable glycerin.
 11. The liquid composition of claim 8,further comprising: less than approximately 5% taste modifier; and lessthan approximately 5% defoamer concentrator.
 12. The liquid compositionof claim 8, further comprising: less than approximately 2.5% tastemodifier; and less than approximately 2.5% defoamer concentrator.
 13. Amethod of mixing a chilling coolant for beverage containers, comprisingthe steps of: providing a first vessel; adding a first batch ofdeionized water to the first vessel; mixing magnesium chloride with thedeionized water to form a first homogenous mixture; allowing the firsthomogenous mixture to de-aerate in the main vessel; providing a secondvessel; adding a second batch of deionized water to the second vessel;heating and mixing the deionized water in the second vessel; mixingmagnesium citrate into the second vessel to form a second homogenousmixture; allowing the second homogenous mixture to de-aerate in thesecond vessel; mixing the second homogenous mixture and the firsthomogenous mixture together until the two mixtures are homogenous in acombined mixture.
 14. The method of claim 13, further comprising thesteps of: mixing additional materials into the combined mixture;allowing the combined mixture mixed with the added addition materials tode-aerate and cool to room temperature.
 15. The method of claim 14,wherein the additional materials are selected from at least one of ataste modifier and a defoamer concentrator.
 16. The method of claim 15,wherein the taste modifier includes Stevia RebA Aspartane, and thedefoamer concentrator includes xiameter.